Fresh and simple. Everyone needs a go-to salad for summer picnics and backyard events, so why not make this one your number one pick.
Cook the pasta in a medium saucepan of salted boiling water until al dente. Drain, rinse lightly and drain again. Let cool completely.
Place the pasta in a large bowl. Add all other ingredients except the tomatoes, Boston lettuce and lemon wedges. Mix well. Season with salt and pepper to taste.
Spoon pasta salad into Boston lettuce cups and garnish with tomatoes and lemon wedges. (Or line a bowl or platter with some of the greens and place the salad on top. Garnish with the tomatoes and lemon wedges or slices.)
Options:
- sliced blanched snow peas
- sliced blanched asparagus
- if you don’t like canned tuna, use salmon (add a bit of smoked salmon, too)
*you could substitute ¼ cup mayonnaise plus ¼ cup Stonewall Kitchen Garlic Aioli for ½ cup mayonnaise
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Ingredients
Directions
Cook the pasta in a medium saucepan of salted boiling water until al dente. Drain, rinse lightly and drain again. Let cool completely.
Place the pasta in a large bowl. Add all other ingredients except the tomatoes, Boston lettuce and lemon wedges. Mix well. Season with salt and pepper to taste.
Spoon pasta salad into Boston lettuce cups and garnish with tomatoes and lemon wedges. (Or line a bowl or platter with some of the greens and place the salad on top. Garnish with the tomatoes and lemon wedges or slices.)
Options:
- sliced blanched snow peas
- sliced blanched asparagus
- if you don’t like canned tuna, use salmon (add a bit of smoked salmon, too)
*you could substitute ¼ cup mayonnaise plus ¼ cup Stonewall Kitchen Garlic Aioli for ½ cup mayonnaise
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